Creamy Meaty Lasagna (Print Version)
# Ingredients:
→ For the Meat and Pasta
01 -
1 tsp of seasoning blend (Italian style)
02 -
1-1/4 pounds ground beef or Italian sausage
03 -
12 sheets of lasagna pasta
04 -
2 (8-oz) cans of plain tomato sauce
05 -
1 jar (24-oz) of marinara sauce
→ For Creamy Cheese Filling
06 -
1 egg, whisked
07 -
1/4 cup of sour cream
08 -
1 (8-oz) block of soft cream cheese
09 -
1 Tbsp dried parsley flakes
10 -
1 (24-oz) tub of cottage cheese
→ Extras for Layering
11 -
1/2 cup shredded parmesan cheese
12 -
One pound of mozzarella cheese slices
# Instructions:
01 -
Set oven to 375ºF. Cook the lasagna pasta as the package suggests, drain them well, and put them aside.
02 -
Over medium heat, cook the sausage until browned, then drain the fat. Mix it with marinara, tomato sauce, and the seasoning mixture. Let it simmer for 5-10 minutes until it thickens.
03 -
Stir together the egg, parsley, sour cream, cottage cheese, and cream cheese in a mixing bowl.
04 -
In a 9x13-inch baking pan, spray with oil. Spread a cup of the meat sauce at the bottom. Lay down 6 sheets of lasagna in a slightly overlapping way.
05 -
Spread half the cheese mix, then a third of the mozzarella, followed by half of the meat sauce. Sprinkle with 1/4 cup parmesan. Re-layer the same way and top with the leftover cheese. Cover it completely with foil.
06 -
Bake with foil on for 25 minutes. Remove the foil and bake another 30 minutes until it bubbles. Leave it untouched for 15 minutes before digging in.
# Notes:
01 -
Can freeze before baking if needed
02 -
Defrost fully before putting in the oven if frozen
03 -
Feel free to pick different types of meats
04 -
Slices of mozzarella can be replaced with shredded mozzarella